CAJ | 학술논문

选取苋菜和蒲公英作为试验材料，通过对总还原力及DPPH自由基、羟基自由基清除效果进行测定比较不同品种间的抗氧化性差异，并进一步测定了SOD、CAT的活性以及VC与黄酮的含量。结果表明，红苋菜抗氧化性高于绿苋菜，小叶蒲公英抗氧化性高于大叶蒲公英，红苋菜抗氧化性最强。四种野菜主要的抗氧化活性物质含量差异较大，其含有的抗氧化活性物质在其总体抗氧化性中的作用有待进一步研究。
선취현채화포공영작위시험재료，통과대총환원력급DPPH자유기、간기자유기청제효과진행측정비교불동품충간적항양화성차이，병진일보측정료SOD、CAT적활성이급VC여황동적함량。결과표명，홍현채항양화성고우록현채，소협포공영항양화성고우대협포공영，홍현채항양화성최강。사충야채주요적항양화활성물질함량차이교대，기함유적항양화활성물질재기총체항양화성중적작용유대진일보연구。
Using amaranth and dandelion as materials , the total reducing power and DPPH and hydroxyl radical scavenging effects were detected to compare the differences of antioxidant activity among different varie-ties.The activities of SOD and CAT and the contents of VC and flavone were also determined .The results showed that the antioxidant activity of red amaranth was higher than that of green amaranth , and that of micro-phyllous dandelion was higher than that of grandifoliate dandelion; the red amaranth had the highest antioxi-dant activity .The contents of main antioxidant components had large differences among the 4 potherbs , and their functions in total oxidation resistance needed further research.